EP2173180B1 - Verfahren zur verbesserung der ernährungssicherheit von gegarten fleischprodukten - Google Patents

Verfahren zur verbesserung der ernährungssicherheit von gegarten fleischprodukten Download PDF

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EP2173180B1
EP2173180B1 EP08761098.6A EP08761098A EP2173180B1 EP 2173180 B1 EP2173180 B1 EP 2173180B1 EP 08761098 A EP08761098 A EP 08761098A EP 2173180 B1 EP2173180 B1 EP 2173180B1
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Prior art keywords
acid
salt
meat product
lactate
latent
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French (fr)
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EP2173180A1 (de
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Elize Willem Bontenbal
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Purac Biochem BV
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Purac Biochem BV
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/12—Preserving with acids; Acid fermentation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3499—Organic compounds containing oxygen with doubly-bound oxygen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A23L3/3517—Carboxylic acid esters
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/19—General methods of cooking foods, e.g. by roasting or frying using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the present invention pertains to a process for manufacturing a meat product, in particular a cooked meat product with an increased shelf-life stability and an increased resistance against the growth of bacteria, in particular Listeria monocytogenes, Clostridia , and spoilage bacteria such as Lactobacilli .
  • the invention also pertains to a composition useful in such a process, to the use of certain materials in such a process, and to the meat products obtainable thereby.
  • the present invention makes use of a latent acid, such as an encapsulated acid.
  • a latent acid such as an encapsulated acid.
  • encapsulated acids in the preservation of meat products is known in the art.
  • EP 687 417 describes a process for inhibiting bacterial growth, in particular the growth of Listeria monocytoyenes , in cooked meat products wherein acetic acid encapsulated in an edible lipid is added to the meat product before cooking.
  • P. Watine Glucono-delta-lactone functional attributes and applications, Int. Food Ingredients, Vol. 30, 1995, pages 39-41 ) describes the use of glucono-delta-lactone in, among others, meat products as food preservative. The method of addition of the acidulant is not described.
  • WO 91/02465 describes a method for inhibiting the growth of pathogenic bacteria in refrigerated foods utilising a hydrolysis mixture of aldonic acid and its lactones, or a precursor thereof.
  • EP190028 describes a method for thermally processing seafood in the presence of a mixture of an acid and its lactones.
  • US 4931297 describes a method for sterilization and preservation of food utilizing a blend of food acidulants, in particular a blend of glucono-delta-lactone and adipic acid.
  • WO 2004/056203 describes controlled acidification of food products using lactic or glycolic acid. Acidification is intended to protect the food product from harmful microbiological cultures and provide foods with a certain texture.
  • US 2004/115315 describes encapsulated lactic acid, and its use, into al., in meat products.
  • This problem is solved according to the invention by the provision of a process for manufacturing a cooked meat product comprising combining an uncooked meat product with an organic acid salt and a latent acid, followed by cooking the meat product, the latent acid being a compound which does not show acidic properties when it is added to the uncooked meat product, but which is converted to a carboxylic acid with at least 3 carbon atoms under the conditions prevailing during the cooking of the meat product, the organic acid salt being selected from lactate salts, acetate salts, and combinations thereof.
  • a latent acid is used, which is a compound which does not show acidic properties when it is added to the uncooked meat product, but which is converted to a carboxylic acid with at least 3 carbon atoms under the conditions prevailing during the cooking of the meat product.
  • the latent acid is converted to an active acid at a temperature of at least 45°C, in particular a temperature of 50-100°C, more in particular a temperature of 55-95°C.
  • Suitable latent acids include acid-comprising particles coated with a layer of a solid material which melts or otherwise disintegrates under the conditions prevailing during cooking of the meat.
  • the acid is a carboxylic acid with at least 3 carbon atoms which is suitable for use in foods.
  • the maximum number of carbon atoms in the acid is not critical to the present invention, and is generally below 15.
  • suitable acids include propionic acid, citric acid, ascorbic acid, adipic acid, fumaric acid, lactic acid, malic acid, tartaric acid, gluconic acid, glucono-delta-lactone, and lactide.
  • suitable acids include propionic acid, citric acid, ascorbic acid, adipic acid, fumaric acid, lactic acid, malic acid, tartaric acid, gluconic acid, glucono-delta-lactone, and lactide.
  • they are latent acids in themselves. Therefore, while it is possible to provide these acids in coated form, they can also be used in uncoated form.
  • the acid used must not impart, to the meat product a taste which is incompatible with the other components of the product at the desired pH level.
  • Glucono-delta-lactone, lactide, lactic acid, and citric acid have been found to be particularly well suited for use in the process according to the invention.
  • the acid is normally liquid at room temperature it may be adsorbed onto a solid particulate carrier.
  • lactic acid adsorbed on a carrier is used, e.g., lactic acid adsorbed on a calcium lactate carrier. This material is commercially available as Purac Powder from Purac Biochem.
  • Suitable coating materials include but are not limited to hydrogenated oils, e.g., shortenings such as hydrogenated soy bean oil, partially hydrogenated palm oil, edible petroleum wax, tallow, edible vegetable wax and hydrogenated lards. Non-hydrogenated vegetable oils may also be used.
  • hydrogenated oils e.g., shortenings such as hydrogenated soy bean oil, partially hydrogenated palm oil, edible petroleum wax, tallow, edible vegetable wax and hydrogenated lards.
  • Non-hydrogenated vegetable oils may also be used.
  • Coated acids suitable for use in the present invention are known in the art and require no further description here.
  • the latent acid is an encapsulated crystalline lactic acid, more specifically an encapsulated crystalline lactic acid as described in WO2004/012534 to Purac Biochem. While this reference describes various embodiments, for use in the present invention those embodiments should be selected which meet the requirements of the present invention as regards the properties of the latent acid.
  • Examples of commercially available latent acids suitable for use in accordance with the invention include encapsulated citric acid sold under the trade designation "DURKOTE® CITRIC ACID 150-85” by Van Den Bergh, Food Ingredients Group (citric acid encapsulated with partially-hydrogenated soybean oil--melting point 152-158°F.) and encapsulated citric acid sold under the trade designation "CAP-SHURE® C-135-72" by Balchem Corporation (citric acid encapsulated with partially hydrogenated palm oil - melting point 136-144°F).
  • Suitable latent. acids also include compounds which, while not acidic at room temperature, convert into acids under conditions prevailing during cooking of the meat product. Examples of these compounds include dioxanes such as glucono-delta-lactone, and lactic acid oligomers.
  • lactic acid oligomers comprise 2-10 lactic acid monomers bonded together via an ester bond.
  • the lactic acid source is a lactic acid oligomer of 2-5 lactic acid molecules.
  • the lactic acid source is a lactic acid oligomer of 2 lactic acid molecules which is straight or cyclic. Cyclic lactic acid oligomers of two lactic acid molecules are indicated in the art as lactides.
  • the latent acid is added in an amount which is sufficient to decrease the pH of the meat product after cooking with a value of at least 0.1 pH unit, compared to the pH of the same meat product after cooking but without addition of the acid. Where appropriate, the pH of the meat product after cooking is decreased with a value of at least 0.2 pH units.
  • the pH of the meat product after cooking is generally in the range of 5.7 to 6.5, more an particular in the range of 5.8 to 6.2.
  • the acid is generally added in an amount of 0.01-5 wt.%, calculated as acid on the weight of the final meat product, preferably in an amount of 0.01-3 wt.%, more preferably in an amount of 0.01-2 wit.%, in particular in an amount of 0.01-1 wt.%.
  • the exact amount of acid to be added will depend on, int. al., the nature of the acid, the desired decrease in pH, and the composition of the meat. Determining the exact amount of acid in a particular situation is a matter of routine trial and error which is well within the scope of the skilled person.
  • the latent acid may be added to the uncooked meat product in solid form or dispersed or dissolved in a liquid medium, e.g., an aqueous liquid medium.
  • the acid may be added simultaneous with the organic acid salts (s) and/or separate therefrom.
  • an organic acid salt is used selected from lactate salts, acetate salts, and combinations thereof.
  • acetate salts also encompass diacetate salts.
  • the salt should be acceptably for use in food compounds, both from a food safety point of view and as regards detrimental influence on the taste of the product.
  • Preferred salts are alkali metal salts and earth alkali metal salts.
  • Sodium, potassium, and calcium salts should be mentioned in particular.
  • a lactate salt is used, it is generally added in an amount of 0.5-5 wt.%, calculated as salt on the weight of the final meat product.
  • the amount used is up to 4 wt.%, in particular up to 3 wt.%, and even up to 2 wt.%.
  • the lower limit generally is 0.5 wt.%. In some cases a lower limit of 1 wt.% may be preferred.
  • Suitable lactate salts are known in the are and include sodium lactate, potassium lactate, and calcium lactate.
  • an acetate salt generally is an alkali metal acetate or diacetate, in particular sodium diacetate or potassium diacetate or sodium acetate or potassium acetate. It is generally used in an amount of 0.01-0.3 wt.%, calculated as salt on the weight of the final meat product, in particular in an amount of 0.01-0.2 wt.%.
  • a combination of lactate salt and acetate salt is used.
  • lactate salt and acetate salt for details on these compounds and the amount in which they are added, reference is made to what has been specified above.
  • the organic acid salt may be added to the uncooked meat product in solid form or dispersed or dissolved in a liquid medium, in particular dissolved in an aqueous medium. Where more than one compound is used, e.g., in the case of the combination of a lactate salt and an acetate salt as specified above, they may be added separately from each other or in combination, whether or not with the latent acid.
  • organic acid salts including one or more lactates and/or one or more acetates, and/or one or more latent acids. Unless indicated otherwise, all weight percentages are calculated on the weight of the final product after cooking.
  • the organic acid salt and the latent acid are combined and the combination is added to the uncooked meat product.
  • the present invention also pertains to a mixture suitable for use in the manufacture of cooked meat products which comprises an organic acid salt selected from lactate salts, acetate salts, and combinations thereof, and a latent acid, the latent acid being a compound which does not show acidic properties at room temperature but which is converted to a carboxylic acid with at least 3 carbon atoms under the conditions prevailing during the cooking of the meat product.
  • the mixture may be in solid or in liquid form. If the mixture is in solid form it will generally be in the form of a powder comprising particles of the relevant components.
  • the mixture in solid form generally comprises 10-99 wt.% of organic acid salt, in particular 70-99 wt.%, and 1-70 wt.% of latent acid, in particular 1-30 wt.%.
  • the mixture comprises a lactate salt, an acetate salt, and a latent acid
  • it generally comprises 10-98,5 wt.% of lactate salt, 0.05-40 wt.% of acetate salt, and 1-30 wt.% of latent acid.
  • an aqueous composition which may be a solution or a dispersion.
  • An aqueous composition according to the invention generally comprises the amounts of organic acid salt(s) and latent acid specified above, combined with 1-1000 parts of water per part of the total of organic acid salt(s) and acid.
  • the particles of the mixture generally have a diameter of 0.01-5000 microns, preferably 40-2000 micron, especially 50-1500 microns.
  • a conventional flow aid may be added to the mixture. It is noted that the particle size mentioned above is determined on the mixture not containing the flow aid.
  • the organic acid salt and the latent acid are added to the uncooked meat product. If one or more of the compounds is added in solid form, it will generally be added in the form of a powder by stirring it through the meat product. Any components added in liquid form can be combined and mixed through the meat product. In the case of pieces of meat, compounds can, e.g., be injected into the meat in aqueous form. To profit from the effects of the invention it is important that the active compounds are present also on the inside of the meat product, and not only on the outside. Adding the compounds by dipping pieces of meat into the solution is therefore generally not an appropriate addition method. Other suitable methods by which the present compounds can be added to the meat product will be evident to meat manufacturers and require no further elucidation here.
  • the meat product After addition of the organic acid salt and the latent acid the meat product is cooked.
  • the cooking of meat products is part of the common general knowledge of the skilled person and requires no further elucidation here. At some point during the cooking process the temperature of the meat product will reach the value at which the latent acid is converted into an active acid.
  • the meat product can be cured or uncured. Because uncured meat products are more sensitive to the growth of micro-organism than cured meat products, the present invention is particularly attractive for application in uncured meat products. Examples of suitable uncured meat products are cooked chicken, turkey meat, and roast beef. Examples of suitable cured meat products are cured pork ham, frankfurters, and other cured sausages. For good order's sake is noted that in the present specification the word meat also includes poultry and fish.
  • the present invention is particularly attractive for processes wherein the meat product is cooked by meat processors like butchers or the meat processing industry.
  • the present invention also pertains to a cooked meat product which can be obtained using the method of the present invention.
  • Turkey meat rolls were prepared as follows. Turkey meat was salted with brines containing sodium triphosphate, sodium chloride, maltodextrin, carrageenan, modified corn starch and water. Coated citric acid and/or a combination of potassium lactate and sodium diacetate were added as preservatives. The composition of turkey rolls is given in table 1.
  • Table 1 Composition of turkey rolls (in wt.%) Ingredient 1) 2) 3) coated citric acid (comparative) potassium lactate + sodium diacetate (comparative) Coated citric acid + potassium lactate + sodium diacetate (invention) Water 9.79 8.71 8.29 Sodium triphosphate 0.42 0.42 0.42 Ice 2.27 2.27 2.27 Salt 1.90 1.90 1.90 Maltodextrin 1.50 1.50 1.50 potassium lactate 1.4 1.4 sodium diacetate 0.1 0.1 Coated citric acid 0.30 0.30 Carrageenan 0.70 0.70 0.70 Modified corn starch 3.00 3.00 3.00 Meat Minced turkey breast 80.00 80.00 80.00 TOTAL 100.00 100.00 100.00 * coated citric acid is obtained commercially as 72 wt.% citric acid from Karmat. The percentage given is calculated as 100 wit.% citric acid.
  • the rolls were prepared as follows: The ground turkey breast meat was stored during one day at. 0°C. The ingredients and preservatives were dissolved in a brine. The brine was added to the ground turkey breast. The turkey breast with brine was packed in vacuum bags (no vacuum) and tumbled 2 times 2 hours with 30 minutes rest in between. The meat-paste was stored during 16 hours at 0 °C in a vacuum bag (for brine distribution). Turkey rolls with an average diameter of 5-5.5 cm were prepared. The turkey rolls were cooked during about 1.75 hours in a water bath at 82 °C, and subsequently chilled in cold water. The final turkey rolls were stored at 0 °C.
  • the pH and yield of the cooked turkey rolls was determined. Based on visual inspection (no purge), all rolls had a yield of 100%.
  • the rolls prepared using coated citric acid had a pH of 5.8; the rolls prepared in the absence of coated citric acid had a pH of 6.2.
  • an inoculum was prepared as follows: Cultures of Liberia monocytogenes (culture collection numbers NRRL B33028, NRRL B33039, NCTC 12480, NCIMB 13449, LMG 23193) are started from plate and incubated overnight at 30 °C in screw-capped tubes (100 x 16 mm) containing 1.0 ml brain heart infusion broth.
  • Ground cooked turkey rolls were inoculated in duplicate to a final level of about 1000 (103) CFU per g product.
  • the ground turkey roll was inoculated with 1% Inoculum (approximately 5ml Inoculum per 500 gram ground meat) .
  • the ground meat was weighed into bag filters, vacuum sealed (Turbovac, vacuum time: 6, gas time:0, seal time:2) and stored at 7°C.
  • samples of inoculated ground turkey roll of each batch are taken in duplicate for microbiological analyses.
  • a sealing bag with sample was opened and 3 times diluted with sterile dilution fluid (8.5 % (w/w) NaCl and 0.1 % (w/v) bacteriological peptone).
  • the mix was homogenized for 1 min. in a Stomacher. Additional dilutions were made also in sterile dilution fluid.
  • samples were also analysed on total aerobic plate count to check the meat samples on possible infection by other aerobic bacteria during storage.
  • a suitable dilution of the sample was plated on Tryptone soya agar plates.
  • the colonies were counted with the Colyte Supercount automatic colony counter (Synoptics, Cambridge, UK) using the Synoptics software package.
  • the inoculation study is free of infection by other aerobic bacteria, as the total aerobic plate count results are equal to the Listeria count results.
  • Figure 1 shows that the composition according to the invention, prepared using the combination of coated citric acid as latent acid and potassium lactate and sodium diacetate, controls Listeria monocytogenes during at least 30 days at 7°C storage temperature. Neither the use of coated acid alone, nor the use of the combination of potassium lactate potassium lactate and sodium diacetate alone gives such good results. This illustrates the advantageous effects associated with the present invention.
  • meat sausages were prepared using, in addition to potassium lactate and sodium diacetate, glucono-delta-lactone (GDL), lactide, and coated citric acid.
  • GDL glucono-delta-lactone
  • compositions were prepared containing equivalent amounts of gluconic acid, which is the hydrolysis product of GDL, and lactic acid, which is the hydrolysis product of lactide.
  • the sausages were prepared as follows: Sausages of 550-650 g were prepared. Pork belly, pork backfat and beef shoulder clod were salted with sodium triphosphate, sodium chloride, sodium nitrite, dextrose, spices, sodium ascorbate, sodium glutamate, wheat starch and water.
  • the sausages were prepared using the following procedure: The meat was stored for one day at -4°C.
  • the lean meat and non-meat protein ground beef, lean pork and part of pork belly
  • the remaining dry ingredients and pork belly (and water) are added, and the mixture is chopped at high speed until a temperature of 15-16°C is reached.
  • the emulsion is stuffed into the casing, the sausages are cooked directly in water bath at 82°C for 1.75 hours, and chilled in cold water.
  • Sausages containing latent acids as GDL, lactide or coated citric acid have a significant better meat structure than sausages with gluconic acid and lactic acid, and showed no yield loss after cooking.

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  • Engineering & Computer Science (AREA)
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Claims (13)

  1. Ein Verfahren zur Herstellung eines gekochten Fleischprodukts, umfassend Kombinieren eines ungekochten Fleischprodukts mit einem Salz einer organischen Säure und einer latenten Säure, gefolgt von Kochen des Fleischprodukts, wobei die latente Säure eine Verbindung ist, welche keine sauren Eigenschaften aufweist, wenn sie dem ungekochten Fleischprodukt zugegeben wird, welche jedoch unter den Bedingungen, die während des Kochens des Fleischprodukts vorherrschen, in eine Carbonsäure mit mindestens 3 Kohlenstoffatomen umgewandelt wird, wobei das Salz der organischen Säure ausgewählt ist aus Lactatsalzen, Acetatsalzen und Kombinationen davon.
  2. Das Verfahren gemäß Anspruch 1, wobei das gekochte Fleischprodukt ein ungepökeltes Fleischprodukt ist.
  3. Das Verfahren gemäß Anspruch 1 oder 2, wobei das Salz der organischen Säure eine Kombination aus einem Lactatsalz und einem Acetatsalz ist.
  4. Das Verfahren gemäß einem der vorherigen Ansprüche, wobei das Lactatsalz ein Alkalimetalllactat, ausgewählt aus Natriumlactat, Kaliumlactat und Gemischen davon, umfasst und das Acetatsalz ein Alkalimetallacetat, ausgewählt aus Natriumacetat, Natriumdiacetat, Kaliumacetat, Kaliumdiacetat und Gemischen davon, umfasst.
  5. Das Verfahren gemäß einem der vorherigen Ansprüche, wobei die latente Säure eine beschichtete Säure, ein Milchsäureoligomer oder ein Lacton ist.
  6. Das Verfahren gemäß Anspruch 5, wobei die latente Säure ein Glucono-delta-lacton oder Lactid ist.
  7. Ein Gemisch, das zur Verwendung in der Herstellung von gekochten Fleischprodukten geeignet ist, welches ein Salz einer organischen Säure und eine latente Säure umfasst, wobei die latente Säure eine Verbindung ist, die keine sauren Eigenschaften bei Raumtemperatur aufweist, die jedoch unter den Bedingungen, die während des Kochens von Fleischprodukten vorherrschen, zu einer Carbonsäure mit mindestens 3 Kohlenstoffatomen umgewandelt wird, wobei das Salz der organischen Säure ausgewählt ist aus Lactatsalzen, Acetatsalzen und Kombinationen davon.
  8. Das Gemisch gemäß Anspruch 7, wobei das Salz der organischen Säure eine Kombination aus einem Lactatsalz und einem Acetatsalz umfasst.
  9. Verwendung der Kombination einer organischen Säure und einer latenten Säure zum Erhöhen der Beständigkeit eines Fleischprodukts gegen das Wachstum von Listeria monocytogenes durch Kombinieren des ungekochten Fleischprodukts mit einem Salz einer organischen Säure und einer latenten Säure, gefolgt von Kochen des Fleischprodukts, wobei die latente Säure eine Verbindung ist, die keine sauren Eigenschaften aufweist, wenn sie dem ungekochten Fleischprodukt zugegeben wird, die jedoch unter den Bedingungen, die während des Kochens des Fleischprodukts vorherrschen, zu einer Carbonsäure mit mindestens 3 Kohlenstoffatomen umgewandelt wird, wobei das Salz der organischen Säure ausgewählt ist aus Lactatsalzen, Acetatsalzen und Kombinationen davon.
  10. Verwendung gemäß Anspruch 9, wobei das Salz der organischen Säure eine Kombination aus einem Lactatsalz und einem Acetatsalz umfasst.
  11. Verwendung gemäß Anspruch 9 oder 10, wobei die latente Säure eine beschichtete Säure, ein Milchsäureoligomer oder ein Lacton ist.
  12. Verwendung gemäß einem der Ansprüche 9 bis 11, wobei das Salz der organischen Säure und die latente Säure in der Form des Gemisches gemäß Anspruch 7 oder 8 zugegeben werden.
  13. Ein gekochtes Fleischprodukt, erhältlich durch das Verfahren gemäß einem der Ansprüche 1 bis 6 oder durch die Verwendung gemäß einem der Ansprüche 9 bis 12.
EP08761098.6A 2007-06-18 2008-06-17 Verfahren zur verbesserung der ernährungssicherheit von gegarten fleischprodukten Active EP2173180B1 (de)

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PCT/EP2008/057603 WO2008155323A1 (en) 2007-06-18 2008-06-17 A process for increasing the food safety of cooked meat products

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CN102550645A (zh) * 2012-03-28 2012-07-11 广东温氏食品集团有限公司 熟鸡加工中原料鸡的降菌处理液
BE1020864A3 (fr) * 2012-08-23 2014-06-03 Galactic Sa Combinaison sous forme de poudre disposant de proprietes conservatrice, retentrice d'eau et texturante.
US9883689B2 (en) * 2015-04-17 2018-02-06 Kerry Luxembourg S.à.r.l. Composition and methods to control the outgrowth of pathogens and spoilage microorganisms in high moisture and low sodium systems
WO2017050928A1 (en) 2015-09-22 2017-03-30 Purac Biochem Bv Process for manufacturing cooked meat products
EP3289872A1 (de) * 2016-09-01 2018-03-07 Bioseol Grupo de Investigacion, S.L. Zusammensetzung für die konservierung von kadavern und deren teilen
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CN101686694A (zh) 2010-03-31
JP2010530232A (ja) 2010-09-09
BRPI0813362A8 (pt) 2016-11-29
BRPI0813362B1 (pt) 2017-12-05
EP2173180A1 (de) 2010-04-14
CN101686694B (zh) 2014-02-19
BRPI0813362A2 (pt) 2015-01-06

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